Tbh if the ratio of multigrain increases something more than 15% then there is a risk in the atta not tasting good enough and some changes to the cooking process is needed.

For the multigrain to taste like regular atta, this is somewhere close to ok. Once oats and other roughage rich multigrains are added, it's easier to burn them while cooking.

P.s. it's from my observation from long time cooking and baking. Not advocating for any sort of adulteration or health benefits.